Bread Pudding with Brown Sugar Sauce

Steps

1. Butter an 8-inch square (2-quart) baking dish. Add the bread cubes, drizzle with the 3 tablespoons melted butter and toss to coat, then tuck in the dried fruit, if using.
2. In a large bowl, whisk the eggs until smooth. Whisk in the milk, sugar, vanilla, cinnamon, nutmeg and salt until the sugar dissolves.
3. Pour the custard evenly over the bread and press the cubes down gently so they all get soaked. Let it stand 20 minutes while the oven heats to 350°F.
4. Bake 40 to 50 minutes, until puffed and golden and the center is set. A knife slipped in near the middle should come out with no liquid custard, or the center should read 160°F.
5. While it bakes, melt the butter for the sauce in a small saucepan over medium heat. Whisk in the brown sugar and cream and simmer gently, whisking, until smooth and slightly thickened, 3 to 4 minutes.
6. Take the sauce off the heat and stir in the vanilla and salt. It thickens as it cools, so rewarm it gently if needed.
7. Let the bread pudding rest 10 minutes. Spoon it into bowls and finish each serving with warm sauce.

Good to know

• Assemble the pudding up to 12 hours ahead, cover and refrigerate. Let it sit out while the oven heats and add 5 to 10 minutes to the baking time.
• Leftovers keep, covered, in the fridge for up to 4 days, or freeze for up to 2 months. Warm portions in the microwave and rewarm the sauce gently.
• Day-old French bread or croissants can stand in for challah. Slightly dry bread soaks up the custard best.
• For a grown-up sauce, stir in 1 to 2 tablespoons bourbon with the vanilla.